COOKIE TIME
Chocolate chip cookies
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- 1 stick softened butter - 1 large egg - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1/4 cup white sugar - 1/2 cup light or dark brown sugar - 1 1/2 teaspoon vanilla extract - 1 1/8 cups flour. - 3 cups chocolate chips Preheat oven to 365 degrees In a large bowl, add softened butter & egg. Sprinkle baking soda & salt Add white sugar then brown sugar. then vanilla extract Mix ingredients just until evenly moist. Add flour and stir until incorporated. Add chocolate chips stirring until evenly blended. Put small clumps of cookie dough on greased cookie sheets. Bake for about 13 minutes. Do not over bake. |
Peanut Butter Cookies
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1 cup peanut butter 1 cup sugar 1 large egg Heat oven to 325 degrees. Beat the egg. Mix with sugar & peanut butter. Put on a greased cookie sheet & flatten with a fork to make the traditional peanut-butter cookie pattern. Bake for 8-10 minutes. These cookies stay a bit moist, but don’t overbake them. |
Cinnamon Swirl Cookies
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1 cup softened butter (2 sticks) 1 tsp. vanilla 5 Tbsp. sugar 2. cup flour Heat oven to 350 degrees Mix butter, vanilla & sugar. Add flour & mix well until blended. Bake 15-20 minutes on ungreased cookie sheet While still hot roll cookies in 1/2 c. Sugar mixed with 1/2 tsp. Cinnamon. |
Oat - Cinnamon Chocolate Chips Cookies
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1 1/2 cup flour 1 tsp baking soda 1 tsp cinnamon 1 cup butter (softened) (2 sticks) 1/2 cup brown sugar 1 cup sugar 1 egg 1 tsp. vanilla 1 1/2 cup rolled oats 2 cup chocolate chips Cream butter and sugars. Add egg and vanilla. Then flour with baking soda, oats, & chocolate chips. Chill 1 hour. Put small clumps of cookie dough on greased cookie sheets. Bake 10 - 12 minutes at 350 degrees. |
Cranberry Pecan Biscotti
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1 1/3 cups pecan 3 3/4 cups all-purpose flour 2 cups sugar 1 teaspoon baking powder 1/2 teaspoon salt 5 large eggs 2 teaspoons vanilla extract 1/2 cup dried cranberries Preheat oven to 350 degrees Coarsely chop pecans Grease and lightly flour 2 cookie sheets. Combine flour, sugar, baking powder, and salt. In another bowl, beat 4 whole eggs, 1 egg yolk, vanilla extract, and 1 tablespoon water. Pour egg mixture into flour mixture; stir, then use hands to knead dough together Knead in pecans and dried cranberries. Divide dough into 4 equal pieces. On lightly floured surface, shape each piece of dough into a loaf. Place 2 loaves, about 4 inches apart, on each cookie sheet. Place cookie sheets on 2 oven racks. Bake 35 to 40 minutes Let loaves cool 10 minutes Cut each loaf into 1/2- inch-thick diagonal slices. Place slices, cut-side down, on same cookie sheets. Bake slices 10 to 15 minutes turning biscotti once |
Oatmeal Cookies
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1 cup (two sticks) butter, softened 1 cup brown sugar, firmly packed 1/2 cup granulated sugar 2 eggs 1 teaspoon vanilla 1 1/2 cups flour 1 teaspoon baking soda 1 teaspoon cinnamon 1/2 teaspoon salt 3 cups oats 1 cup raisins (proofed) 1 cup finely chopped pecans 3/4 cup coconut Preheat oven to 350 degrees Beat together butter and sugars until creamy Add eggs and vanilla, beating well Add flour, baking soda, cinnamon and salt, mix well Stir in oats, raisins, pecans, and coconut Drop by rounded tablespoonfuls onto cookie sheet Bake 10 to 12 mins Makes about 5 dozen |
Tea Cookies
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1 cup butter, softened (2 sticks) 1/2 cup confectioners' sugar 1 1/2 teaspoons vanilla extract 2 cups flour 1/2 tsp salt 1/2 tsp baking powder 3/4 cup pecans, chopped in small pieces confectioners' sugar for dusting Beat together the butter and confectioners' sugar till creamy. Add vanilla. Mix the dry ingredients, stir into creamy mixture. Blend well. Add the nuts, mix well, roll the dough out into 2 balls. Wrap in plastic wrap and chill for at least 1 hour. Flatten dough out and cut into 15 or 20 equal pieces, shape into balls. Place on ungreased cookie sheet. Bake 10 to 12 minutes at 375 degrees. While still warm roll into confectioners'sugar, let cool and roll again. |
Pizzelle
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Pizzelle are very special Italian cookies made at Christmas time. They're baked on an iron like waffles but have a light cookie texture You need a special iron to make them. 4 lg Eggs 1 c Granulated sugar 1/4 ts Salt 1/2 cup Unsalted butter (1 stick) 2 c All-purpose flour 1/4 cup Cocoa powder 1/2 ts Cinnamon 1 tb Baking powder Whisk the eggs with the sugar and salt until light. Melt the butter and stir in. Sift together all the remaining ingredients & fold in Heat Pizzelle iron and place 1 teaspoon of batter on each imprint. Close iron and bake 30 seconds. Cool on racks. |
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